Jump on the latest health craze with this turmeric snapper.
Turmeric is the spice on everyone’s lips. Not only does it have a delicious flavour, turmeric also contains the anti-inflammatory substance, curcumin, which has been show to suppress inflammation in the body by blocking the action of inflammatory substances. Turmeric lattes might be all the rage, but there is more than one way to enjoy this golden spice – it can also be added to rice and soup, enjoyed in a curry or used as a coating for fish or chicken. Why not try this delicious Turmeric Snapper (recipe from Anti-inflammatory Eating) for dinner tonight?
Prep Time: 5-10 minutes
Cooking Time: 5-10 minutes
- 1½ tsp of turmeric
- 1 clove garlic, crushed
- 2 tbsp extra virgin olive oil
- 2 snapper fillets (~120-150g each)
- Combine turmeric, crushed garlic and olive oil in a bowl to form a paste.
- Coat snapper fillets with paste.
- Pan fry in a hot pan (no extra oil is necessary) for 2-3 minutes on each side, or until cooked through.
- Serve with mixed salad or vegetables.
Note: Add finely chopped basil, coriander or parsley to the paste for a delicious alternative.
Photo credit: Martyna Angell
Chloe McLeod is an Accredited Practising Dietitian and Sports Dietitian passionate about motivating Australians to create positive relationships with food and educating them on making holistic health changes to live the best lives. Chloe specialises in nutrition for sports, arthritis and autoimmune conditions, and food intolerance. She also enjoys working with people to improve their general wellbeing and has created The FODMAP Challenge, along with co-author of Anti-Inflammatory Eating. Chloe loves creating dynamic meals that are healthy, nourishing and easy to make. She’s a firm believer that living a healthy life should be accessible and affordable for all.